This is my current favorite — I love a savory breakfast and this is flavorful, filling, and a great way to get in
a few cups of vegetables first thing in the morning.
Proteins: Although we love our salads, the reality is
a few cups of vegetables probably isn't going to keep you satiated until dinner time swings around.
Not exact matches
for the lentils: a
few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two)
of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
I made a
few alterations to the recipe when I served it — used 4
cups of low sodium organic
vegetable broth instead
of water, and used most
of a seedless cucumber in place
of the avocado.
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved),
few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12
cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A
few sprigs
of fresh thyme A
few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2
cups vegetable stock 1 - 2 lemons, cut in wedges (save a
few wedges for garnish)
1/2
cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2
cup cooked millet
few tablespoons
of vegetable broth 1/2 an avocado squeeze
of fresh lemon juice optional: micro greens, to serve
1 tablespoon refined coconut oil 1 small parsnip, diced 1 medium leek, thinly sliced 1
cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a
few splashes
of vegetable broth salt + pepper to taste
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup
Few drops
of toasted sesame oil 1/2
cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5
cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried
vegetables, etc..
The crust then gets filled with a
few cups of sautéed
vegetables (I chose chard, leeks, and garlic), blanketed with a béchamel - style cheese sauce, then baked until bubbly.
Expert engineering and a 7 -
cup work bowl lets you mince a
few cloves
of garlic, chop meats and
vegetables, slice potatoes and purée soup.
1 teaspoon olive oil 1 scant
cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2
cups vegetable broth 1/3
cup dry white wine A
few dashes fresh black pepper Generous pinch
of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4
cup capers with a little brine 3 tablespoons fresh lemon juice 4
cups arugula
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3
cups canned
vegetable stock, found on soup aisle (I use a
few cups of water and a
few teaspoons
of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a
few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1
cup corn, frozen or canned (drain and rinse if canned) 1
cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
My Favorite Play - Dough Recipe 3
cups of flour 1 1/2
cups of salt 2 tablespoons
of cream
of tartar 2 tablespoons
vegetable oil 3
cups of water A
few drops
of food coloring — or divide into two batches and use two colors
I have just a
few questions for the aggressive weight loss plan: — max 1
cup of starchy
vegetables, would that to be measured dry or cooked?
That's why I enjoy ONE
cup of daily coffee, ONE (or occasionally two)
cups of daily red wine, one or two
cups of a variety
of teas daily, ONE serving
of a leafy greens salad each day, Nightshade
vegetables like tomatoes and peppers a couple times a week, the healthiest types
of aged cheeses a
few times a week, and even the occasional dark beer... and I know that these are generally doing a body good... PLUS, they're just really enjoyable and a fun part
of life!
One
of the best ways to protect your health is by keeping your gut flora healthy with naturally fermented foods; one - quarter to one - half
cup of fermented veggies with each meal is ideal, but you may need to work up to this gradually; instructions are given for how to make your own naturally fermented
vegetables at home with just a
few simple tools
After a
few minutes
of resting, the glitter beef gets sliced, nestled in lettuce
cups, piled high with crunchy
vegetables, chopped peanuts and fresh cilantro, and then drizzled with a generous amount
of truly epic peanut sauce.
I'd have my second meal
of the day in the mid-afternoon, around 2 to 3 pm, for which I'd consume a
few cups of cruciferous
vegetables, like broccoli or cabbage, with a fatty cut
of meat like ground beef, chicken thighs, or salmon, all topped with liberal amounts
of fat from coconut, olives, avocados, or grass - fed ghee.